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Minis – Nomad Outland Whisky 41.3%

Many of us have a bit of “Nomad” in us… a wandering spirit that takes us from beyond the land of our birth. No surprise, some whiskies also take a little jaunt too… in this case from Scotland to Jeerez, Spain.

We sampled it in a lovely relaxed evening exploring a few minis… all of which had a bit of a boost through finishes – in this case Pedro Ximenes. And what did we think? Read on…

Nomad Outland Whisky 41.3%

Nose – Greeted by great big luscious caramel toffee. Possibly a bit of cream Amaratto? An interesting sweet and sour, stewed fruits especially peach, shifting into almost overripe fruits… then allspice, nutmeg, cinnamon… apple pie with nuts, especially hazelnut, doughy, baked pineapple. After the 1st sip, nicely restrained, vanilla. Much later shifted to orange bitters. Sip again, back to caramel pecan pie… Sip again then citrus…. and a long time later boiled sweets. How fabulous!

Palate – Pure applesauce with jaggery, a bit tart too, some tannins, stewed fruits. Quite light almost like sugar water, not much body but very refreshing.

What a perfect summer afternoon dram. We thought it might be rather nice chilled – as in chilling the bottle not adding ice.

So what do we know about this whisky? According their website, this whisky blend is a collaboration between master distiller Richard Paterson and expert Sherry producers Gonzalez Byass.

They share that it is:

made with a selection of over 30 malt and grain whiskies aged between 5 and 8 years old, which are blended together and matured in Sherry butts in Scotland for three years. Following that, the whisky is shipped off to Jerez, where it is finished in Pedro Ximénez casks for a year before it is bottled. Richard Paterson and Gonzalez Byass’ master distiller Antonio Flores experimented with different Sherry casks, including Oloroso and Fino, but ultimately decided on the Pedro Ximénez casks for this enticing expression.